Spicy escargot
Overview
Spicy snails always fascinate a large number of people in the summer because of their unique taste. In small restaurants, street stalls and even at family dinner tables, there are always people eating snails with toothpicks and beer mugs in their hands. Those who end the snail for the first time may need some courage, after all, they are facing an ugly guy. But once you get involved, you can't stop, slurping the spicy soup, eating the fragrant and tough snail meat, sipping draft beer, shouting and boasting, it's so satisfying! Before the fifteenth day of the month, someone in the market filled a tricycle with several snakeskin bags full of snails, and they were eager to sell them. It happened that I happened to be greedy and eager to sell them. In fact, it’s not yet the season to eat snails. They are a seasonal side dish in summer, so they are very rare in early spring when food is so spicy. ①Snails, like crayfish, are not hygienic. They usually live in the grass near the water and are often found near ditches. So when you make it yourself, be sure to clean it thoroughly. When cooking it, use high temperature and add more spicy seasonings such as ginger and garlic to offset its odor and coolness. ② Boil dry red peppers in water, soak them until soft, and then mash them into chili sauce. In this way, the processed dry red peppers can wrap the ingredients when they are fried, and the spiciness can easily evaporate.
Tags
Ingredients
Steps
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Wash the snails with water to remove dirt.
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Wrap snails with stains or moss in gauze or put them into a snakeskin bag.
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Just rub it with your hands for a few times to remove the stubborn dirt on the surface of the snail.
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Wash the snails and pour them into a basin of clean water, add a little sesame oil and salt for two days to allow them to vomit out the dirt in their stomachs.
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Remove the stems of the dried red pepper and pour them into a pot filled with water. Bring to a boil and soak in the pot for 1 hour.
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Use a garlic mortar to carefully mash the soaked red pepper into chili sauce and set aside.
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Cut the garlic into small pieces (don't smash it) and shred the ginger.
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Put water in a pot. When the water boils, add the snails and blanch them before taking them out.
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Heat the oil in a pan, add shredded ginger and sauté until fragrant.
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Pour in the pounded chili sauce and stir-fry until fragrant.
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Add a tablespoon of Pixian red bean paste and stir-fry until fragrant.
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Pour in the water-purified snails and stir-fry over high heat.
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Pour in the water that has covered the snails, bring to a boil over high heat, then reduce to low heat and simmer until the soup thickens.
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Pour in the chopped garlic and stir-fry evenly.
